In the end, in Britain, there are Heinz Beanz then there are, well, other brands and who eats those? As it says on the can ‘Beanz Meanz Heinz’
In America the popular choice is for Southern Baked Beans, a whole different ball game. Darker, of a much more intense flavour and delicious for it in the right context. However these aren’t really considered a breakfast dish but a side order to go with your meat so we’ll leave these for another day.
That said it can be amusing to make your own, allowing a bit of tinkering and combining the two styles so let’s have a go.
British Baked Beans recipe
- 500 gm dried haricot beans
- 200 gm smoked streaky bacon
- 1 large red onion, finely chopped
- 1 tbsp garlic paste
- 120 gm passata
- 3 tbsp maple syrup
- 2 tbsp dark muscovado sugar
- 2 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp freshly ground black pepper
- a generous slug of smoky bourbon
- 1 bay leaf
Soak the dried beans in plenty of water overnight and drain. Put them in a pan with fresh water and gently boil for 40 minutes until soft then leave to drain for 30 minutes.
In a large pan on a low heat sautée the bacon until it starts to colour then add the onion and cook until it softens. Add everything else bar the beans and constantly stir for 10 minutes.
Pour in the beans with 500 ml of water, or even beer, then decant into a Dutch oven or le Creuset with a lid and put in a preheated oven at 160°C for 2 hours. Towards the end remove the lid and allow to reduce to achieve the right consistency.
We shall fart them on the beaches…